You could always make a bullseye:


That way you get both chocolate and vanilla and it looks cool. Use all vanilla instead of almond extract if you prefer.

Or you could try a white chocolate cheesecake:

Cheesecake with chocolate glaze:

Caramel goes well with chocolate and fruit:

I recommend you do a low-temperature cheesecake 275-300 rather than a water bath if you're nervous about baking one.
No-bake cheesecakes are also really nice, but different in texture and require gelatin.